Dessert

Greek Marinated Chickpea Salad Recipe

Name: Greek Marinated Chickpea Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 40 min
Cuisine: Greek
Ingredients: 800g / 14oz (2 cans) chickpeas, well drained; 2 tbsp red wine vinegar; 5 tbsp extra virgin olive oil; 1 garlic clove, minced using garlic press; 2 tsp dried oregano; 1/2 tsp dijon mustard (or other non-spicy smooth mustard); 3/4 tsp salt; 3/4 tsp black pepper; 1/2 red onion, finely sliced; 1/2 cup red wine vinegar; 1 tsp white sugar; 1/2 tsp salt; 250g / 8oz cherry or grape tomatoes, halved (or 2 normal tomatoes); 3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick; 100g / 3oz feta cheese, crumbled; 3/4 cup chargrilled peppers, drained and sliced 1cm / 1/3″ thick (optional)

ByClara Bennett February 13, 2026February 13, 2026

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Introduction

This Greek Marinated Chickpea Salad is a vibrant and flavorful dish perfect for a light lunch or a side. With warm, marinated chickpeas, quick pickled onions, fresh spinach, and a tangy dressing, it’s a delicious and wholesome Mediterranean-inspired recipe.

The image shows a close-up of a white bowl filled with a colorful salad made of multiple layers. The base consists of light beige chickpeas with a slight shine. Intermixed are chopped dark green leafy herbs and bright red grape tomato halves. Thin slices of reddish-pink pickled onions are scattered on top, adding light purple tones. Small crumbles of white feta cheese sit evenly across the salad, and some roasted red pepper strips add deeper red highlights. A wooden spoon is partially visible, stirring or scooping the salad from the right side, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g / 14oz (2 cans) chickpeas, well drained
2 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1 garlic clove, minced using garlic press
2 tsp dried oregano
1/2 tsp Dijon mustard (or other non-spicy smooth mustard)
3/4 tsp salt
3/4 tsp pepper
1/2 red onion, finely sliced
1/2 cup red wine vinegar
1 tsp white sugar
1/2 tsp salt
250g / 8oz cherry or grape tomatoes, halved (or 2 normal tomatoes)
3 cups packed spinach, sliced 1/2 cm / 1/5″ thick
100g / 3oz feta cheese
3/4 cup chargrilled peppers, drained and sliced 1cm / 1/3″ thick (optional)

Instructions

Step 1: Combine the red wine vinegar, olive oil, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a jar. Shake well to make the dressing.
Step 2: Place the drained chickpeas in a microwave-safe bowl and toss with half of the dressing. Microwave for 1 1/2 minutes, stirring every 30 seconds, until warmed through. Set aside for 20 minutes to marinate, allowing the chickpeas to absorb the flavors.
Step 3: For the quick pickled onion, mix the sliced red onion with 1/2 cup red wine vinegar, white sugar, and 1/2 tsp salt in a bowl. Let sit for 30 minutes until the onion softens. For a faster method, microwave the mixture for 2 minutes until hot, then cool for 10 minutes before using.
Step 4: In a large bowl, combine the sliced spinach, marinated chickpeas with all of their dressing, halved tomatoes, pickled onions, and chargrilled peppers if using.
Step 5: Pour over the remaining dressing and toss the salad thoroughly to combine all ingredients. Transfer to a serving plate, crumble feta cheese over the top, and serve immediately.

Tips & Variations

Use fresh oregano instead of dried for a brighter flavor if available.
Substitute Dijon mustard with whole grain mustard for a different texture.
Add cucumber slices or kalamata olives for extra Mediterranean flair.
Try marinating the chickpeas overnight in the fridge for deeper flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss before serving. Leftover salad can be eaten cold or brought to room temperature. The feta and spinach are best added fresh to avoid wilting.